Soy Braised Chicken With Fresh Mushrooms Recipe
There are so many who appreciated me for this Braised Chicken With Fresh Mushrooms recipe of mine. I cooked up this Braised Chicken With Fresh Mushrooms for my friends the last day and they instantly fell in love with it. You will too!
Ingredients
1 chicken (3 pounds)
1 garlic clove
1 or 2 slices fresh ginger root
2 tablespoons soy sauce
1 tablespoon sherry
Chicken liver and gizzard
1/2 pound fresh mushrooms
3 scallion stalks
2 tablespoons oil
5 tablespoons oil
1/2 teaspoon sugar
1/2 teaspoon salt
Dash of pepper
3/4 cup water
2 teaspoons cornstarch
3 tablespoons water
Directions
1. Cut chicken in half; wipe with a damp cloth. Mince garlic and ginger root; then combine with soy sauce and sherry. Rub mixture over chicken, inside and out. Let stand 30 minutes.
2. Meanwhile dice chicken liver and gizzard. Stem and dice mushrooms. Cut scallion stalks in 1/2 inch sections.
3. Heat oil in a large heavy pan. Add diced ingredients and scallion and stir-fry until cooked through (about 3 minutes). Remove from pan.
4. Heat remaining oil. Brown each chicken-half separately. Then place side by side in pan.
5. Add sugar, salt, pepper and water. Bring to a boil; then simmer, covered, until done (30 to 40 minutes).
6. Remove chicken, leaving liquids in pan. With a cleaver, chop in bite-size pieces. Arrange on a serving platter and keep warm.
7. Reheat liquids. Return stir-fried ingredients and reheat.
8. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve.
2. Meanwhile dice chicken liver and gizzard. Stem and dice mushrooms. Cut scallion stalks in 1/2 inch sections.
3. Heat oil in a large heavy pan. Add diced ingredients and scallion and stir-fry until cooked through (about 3 minutes). Remove from pan.
4. Heat remaining oil. Brown each chicken-half separately. Then place side by side in pan.
5. Add sugar, salt, pepper and water. Bring to a boil; then simmer, covered, until done (30 to 40 minutes).
6. Remove chicken, leaving liquids in pan. With a cleaver, chop in bite-size pieces. Arrange on a serving platter and keep warm.
7. Reheat liquids. Return stir-fried ingredients and reheat.
8. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve.
